Empreendedorismo versus gastronomia: como atender os profissionais que dependem de serviços de alimentação

Abstract

This paper aims to present an entrepreneurial model of a restaurant, to meet professionals who rely on food service during the employment period. You search through it to make a link between entrepreneurship and gastronomy, to meet a demand that is growing increasingly and quite significantly. This growth is also arise some other needs of your target audience that deserve special attention with regard to the quality of services provided. This study is classified as theoretical and bibliographic, references presented deal with subjects related to the focus of research, which are: Entrepreneurship and its relationship with economic development, strategic planning as a tool analyzing the strengths and weaknesses, opportunities and threats in the competitive market taking into account the new worker's lifestyle especially with regard to food service, where one of the strengths in the theoretical framework of this research is the cuisine.